All the great salty, smokey, sweet flavor of bacon with the lean and slightly gamey flavor of lamb. Smoking Goose Meatery takes grass-fed lamb bellies and dresses them liberally with sea salt, brown sugar, and maple sugar. After a few days in the dry cure, the lamb bellies are hot smoked over apple wood. This lamb bacon is great as an ingredient in flavoring stews or braised dishes. Or savor it as a simple lamb BLT. Try serving it crispy with Taleggio cheese, caramelized onions, and rosemary in a killer sandwich.

Smoking Goose Meatery produces handcrafted, flavor-packed protein treats. From their Indianapolis meat locker, Smoking Goose make both traditional and unique carnivorous concoctions including slow cured and smoked meats, salumi and fresh sausages. They only cure and smoke the meat from healthy animals raised on independent Indiana farms by people who care as much about the well being of the animals and the land as they do their own families. By taking the time to use traditional methods like seam butchering each animal, hand tying every piece, and curing without additional compound nitrates, Smoking Goose tend to every product with the same mindset: respect nature, honor tradition, and get hungry.